Creamy ginger okara patties

Pan-fried patties that are very creamy inside but that’s not cream at all.

When I made tofu, I had squeezed ground tofu beans in a cloth and inside I had those grounds called okara :

Mixed with a little potato starch (that serves as a binder), a little miso, grated carrot, minced onion, a few sesame seeds.

I added minced pickled ginger,like the one serve with sushi. And used some more as a topping. You never have too much ginger to fight those Winter viruses and colds.


Comfort domburi lunch… very filling.

Soboro is simply flavored ground meat (any meat, any flavor, even eggs…), cooked dry into a sand texture. Put that on top of your bowl (domburi) of rice… The other half is black ground sesame.

Miso soup with carrots and mitsuba.


Natto on bean sprouts and mitsuba.

Veggie and recycling : okara hamburg’

A “burger”, that the Japanese call hamburg’ or hanbaagu to differenciate them from the meat patties from the infamous fast-food chain.
It’s vegan and it’s “recycling” stuff. Yes, okara is a by-product of making tofu and it would only be discarded usually. That’s too bad as it’s full of healthy fibers, and I find it delicious.

The Daring Cooks’ February 2012 challenge was hosted by Audax & Lis and they chose to present Patties for their ease of construction, ingredients and deliciousness! We were given several recipes, and learned the different types of binders and cooking methods to produce our own tasty patties!

Read more.

I used 3 ingredients very common in Japan that may look a bit mysterious for European, American, African and South Pole readers of this blog. So look :


Soy bean fibers. How I make okara from dry soy beans


It’s a root veggie that we buy cooked into blocks of different shaped, blocks or noodles. It has a firm jelly texture but it takes mostly the taste of the sauce. The good points : it’s nearly zero calorie per serving and it favors digestion. That’s really interesting here as it gives textures to very soft patties.


It’s a seaweed that you can buy fresh or dried.

I also used one dry shiitake mushroom, carrot, onion, flour (or starch).
Condiments : mirin (a syrup rice vinegar), soy sauce, salt.

Quantities : you will see and as you like.
Well, I mix about the same volume of veggies and okara and I count about 1/10th volume of flour per volume of okara. Then add enough liquid to get a paste you can form as patties.

Recipe :

-in a bowl, put water, the dry mushroom, the seaweeds (if they are dry). Let about 20 minutes. Keep the liquid, it will serve as a broth.
-grate the carrot, the onion. Cut the konnyaku in small cubes. Also cut the rehydrated mushroom.
-in a frying pan with a little oil, stir-fry the onion. Add in the other veggies. After 2 or 3 minutes add the okara and the broth. Add little mirin, soy sauce, salt to season lightly. Stir well. You get something quite dry. Take away from the stove.
-mix 1/4 flour and 3/4 water in a bowl, add to the previous mix.

-form patties in wet hands, sprinkle flour over them as you put them in a frying pan with hot oil. Cook both sides a few minutes.

To serve :
-brush the patties with Ikari Sauce (a cousin of the Worcester sauce), garnish with daikon radish (grated in paste) and sprouts of daikon radish.

And why not, a few leaves of crunchy ice plant ?

Tarragon carrot hamburg’

A veggie full Japanese style burger. Today it’s full of carrots and tarragon flavored.

A cheesy burger ?

Do you remember :

hanbaagu with greens (click on text, not photo)

Same principle : as much veggies as meat.

A carrot, a handful of tarragon leaves, a little onion, garlic, salt, pepper, hot chili. And ground beef. A little corn starch to bind that.
My tarragon leaves used to be fresh and dried in the fridge, but they retain lots of flavor.

You can cook it slowly and fully, it’s very soft :

The top is crusty. Yummy !
What are those sides ? More veggies. You can always add veggies.


Ultra soft. Not greasy at all. Delicately flavored.
Easy way :
-Wash your whole aubergines,
With pre-boiling, you avoid the unpleasant hard texture and they won’t be oil sponges
-slash them 1 or 2 times (to avoid explosion)
-put them in a salad bowl cover with water, top with a plate.
-nuke at 600 W, 10 minutes. Wait 10 minutes.
-take them with a fork, cut in cubes
As boiled bergines are boringly water, you wake them up in the wok.
-in the pan with the burgers (they get the grease from the meat, otherwise put them in hot oil). With garlic, fresh strings ginger and salt.
– more strings on top for service.

Leaves of molouhkia, with a little salt. Minced into this texture as sluggish as melted cheese… Eaten with shikwasa lime juice.

Toasted wonton sheets.

Hanbaagu – A burger with greens (via Gourmande in Osaka)


Hanbaagu - A burger with greens This is not exactly like in your local burger place… I often asked to Japanese Mums : "So you said you cooked healthy meals for your children. What is your specialty ? -Hanbaagu ! -Hamburger is healthy ? -Not hanbaagaa like in fast-food shops. Hanbaagu. It's full of fresh vegetables. And my kids love it…" Yes, Japanese style hamburger is a vegetable preparation. With a little meat in it. This is one of the classic "yoshoku" dishes. "yoshoku" … Read More

via Gourmande in Osaka